Nonreversible Compression of Intermediate Moisture Fruit Bars

Abstract

Edible, compressed fruit bars were successfully developed by reducing the moisture content of the fruit ingredients such as dates, figs, maraschino cherries and others to approximately 8 percent (a range of 7 to 14 percent is applicable) and the incorporation of approximately 2 percent lecithin to enhance the texture. The bars were stable during storage for 6 months at 100F. The 4 test bars were also stable during storage for 12 months at 70F.

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Document Details

Document Type
Technical Report
Publication Date
Jul 01, 1971
Accession Number
AD0728820

Entities

People

  • Abdul R. Rahman
  • Donald E. Westcott
  • Glenn Schafer
  • Patricia Prell

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Weapons Technologies

DTIC Thesaurus Topics

  • Aluminum Foil
  • Compression
  • Compression Ratio
  • Dehydrated Foods
  • Food
  • Food Processing
  • Massachusetts
  • Materials
  • Moisture
  • Moisture Content
  • Plant Extracts
  • Ratings
  • Rations
  • Security
  • Test Methods
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Electrical Engineering
  • Gender and Food Studies